1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons whole pink peppercorns
1/2 cup extra-virgin olive oil
6 cups assorted baby greens
Salt and freshly ground black pepper
Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
Serves: 4
Source: Martha Stewart website
Prepared by: Frith for the December 2004 meeting